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Masters degrees in Agricultural Microbiology focus specifically on micro-organisms such as bacteria, viruses, and fungi, and how they affect the cell structure of larger organisms such as plants and livestock. Issues such as pathology and immunology are also explored, in relation to their impact on agricultural practises.
Degrees in this area are mostly laboratory-based MSc courses, though research-based MRes and MPhil courses are also available at some institutions. Entry requirements may include a relevant undergraduate degree (in an Agriculture, or Biology subject).
Postgraduate study of Microbiological Agriculture encourages you to explore issues such as: diagnosing, treating and preventing disease in plants and livestock; the beneficial use of microbes in soil and pesticide to increase crop health; the benefits of introducing microbes to food to improve human health, such as probiotics in dairy products, yeast in bread, and so on.
Agricultural microbiologists undertake very varied roles, from research positions within governing bodies and agencies, to quality control roles monitoring the manufacturing processes of products such as medicines and food.
Your understanding of microbiology could also be used in further PhD research. Important topics include the role of microbes in the environmental impact of agricultural and in climate change analysis.
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This programme has been designed to provide students with knowledge and understanding of key steps in the development and launch of new ingredients and products to contribute to healthy living and lifestyles. Read more
Want to be at the forefront of scientific research into microbes and their role in developing new medicines, tackling diseases, and improving the environment? At Northumbria, we offer Microbiology as an individual discipline, giving you the opportunity to study part-time and develop specialist knowledge and break new ground as a scientist. Read more
If you are passionate about food and you want to contribute on mitigating major worldwide problems as Food security and Food safety, our MSc course is your gateway for succeeding in this area.Developed with and for the industry, our graduates are highly valued by different Agrifood businesses and thus we have a very high employment rate of 94.5%* for our School. Read more
The aim of this Professional Doctorate programme is to produce a qualification which, whilst being equivalent in status and challenge to a PhD, is more appropriate for those pursuing professional rather than academic careers. Read more
Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at the university goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe. Read more
This course makes an ideal stepping-stone for those considering PhD or company-based research and provides an opportunity for you to explore your interest in the biosciences in depth while showing a commitment to a research-focused career. Read more
Research degrees are ideal for those wishing to study for a PhD and/or those aiming to improve their laboratory and practical skills. Read more
MPhil supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations. Read more
In the Master of Bioscience Engineering. Cellular and Genetic Engineering at KU Leuven you acquire in-depth knowledge of the molecular and cellular processes that are active in micro-organisms, plants, animals and humans, on both a qualitative and quantitative level. Read more
Programme overview As a school, we believe that part of our mission is to train the next generation of life scientists. We take great pride in the standard of our postgraduate provision and offer both three- and four-year PhD programmes. Read more
Field crops and vegetables cultivation constitutes the main food source for the rapidly growing world population. In the coming years, these agricultural branches will need to increase yields to feed the world high quality products, while minimizing human environmental footprint under continually decreasing resources. Read more